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Hari (green)chutney
Indian herb dip
Print Recipe
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Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, Breakfast, Main Dish, sidedish, Snacks, Traditional
Cuisine
diabetic friendly, gluten free, Indian, Medicinal, One pot, Summer, Vegan, Vegetarian, Winter
Servings
1
large bowl full
Ingredients
1x
2x
3x
3
cups
coriander leaves
cleaned and chopped
2
cups
mint leaves
cleaned and chopped
8-10
Green chillies
2
medium
lemon
(one Meyer lemon)
salt to taste
Instructions
Clean, wash and roughly chop the coriander leaves and the stalk together to form 3 cupfuls of leaves.
Clean the mint leaves and use one cup heaped of the leaves
Slit the chillies and remove the vein in the centre if you do not want it very spicy. if you desire a spicy one roughly chop the chillies and add.
Into a blender add the mint leaves, coriander leaves, salt and chopped chillies.
Blend adding very little water. Use the pulse mode initially to chop down the content and the add a tbsp of water at a time.
Blend to nearly a smooth paste. Now add the juice of one lemon and blend further.
Once a smooth blend, remove and check for the balance of salt and tartness from the lemon. If desired add more lemon juice
Store in airtight container in the refrigerator or freeze in ice trays
Remove the quantity you desire for the snack and enjoy.
Notes
More combinations
ginger garlic- use one inch of fresh, clean ginger root and 8-10 cloves of garlic.
nuts- for nuts I prefer to blend in a handful of walnuts.
yoghurt- 1cup of the above chutney in two cups of thick creamy natural yoghurt.Whisk well to blend.
Sandwich chutney- while blending the greens add a slice of bread.
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